We love making little happy hour platters for ourselves after work, or on a Friday. This sweet potato hummus recipe just came to me out of the blue. I wanted an interesting way to do hummus, and we were able to use some of the leftover baked sweet potato we had made from the night before.
Sweet Potato Hummus
A creamy, airy chickpea dip.
- Can of chick peas, organic if possible
- Up to 1/4 cup of coconut milk
- Up to 1/8 cup of olive oil
- Up to 2TB of garlic olive oil
- 2TB of tahini paste
- 1/2 roasted sweet potato
- 1/4 tsp paprika
- 1/4 tsp granulated garlic or 1 small garlic clove
- 1/4 tsp salt
- Cracked pepper, to season
- Cumin, to season
- If using organic chickpeas, dump content into food processor and skip using coconut milk. If you drained your chickpeas, add coconut milk.
- Add tahini, the sweet potato, paprika, granulated garlic or garlic clove, salt.
- Start the food processor, and then start adding oil. Add more coconut water to reach the consistency.
- Scrape down the sides and keep testing throughout. Food process until smooth, about 2-4 minutes.
- Scrape onto a nice plate, and drizzle with some good oil and cumin. Enjoy!
The measurements are not exact because it depends on how you like the consistency of your hummus. Enjoy!
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